How to Harvest Artichoke: A StepbyStep Guide
How to Harvest Artichoke?
To harvest artichokes, wait until the buds are fully formed and about the size of a golf ball, but before they start to open and flower.
Use sharp secateurs to cut the buds along with a few centimeters of stem, leaving some of the lower stalk behind for side shoots to produce smaller buds later on.
To prepare the harvested buds, cut them in half lengthwise, remove the upper bracts above the choke, peel off the tough outer bracts and trim the bases and stem.
Use a small knife to cut out the choke and immediately dip the remaining heart and stem in acidulated water to prevent discoloration.
To eat artichokes, boil or steam the prepared buds until tender and serve with melted butter, vinaigrette, or hollandaise sauce.
Artichokes can also be preserved in oil with Mediterranean herbs for up to six months.
Growing artichokes not only allows for practice in preparing them but can also save money and impress friends with culinary skills.
Key Points:
- Harvest artichokes when buds are fully formed and about the size of a golf ball
- Use sharp secateurs to cut buds along with a few centimeters of stem, leaving lower stalk for side shoots
- Prepare harvested buds by cutting them in half lengthwise, removing upper bracts, peeling off tough outer bracts, and trimming bases and stem
- Cut out the choke and immediately dip the remaining heart and stem in acidulated water
- Boil or steam prepared artichokes until tender and serve with desired accompaniments
- Artichokes can be preserved in oil with Mediterranean herbs for up to six months
Did You Know?
1. The artichoke, scientifically known as Cynara cardunculus, is actually a thistle flower bud that hasn’t fully bloomed yet.
2. To properly harvest an artichoke, you need to cut it from the plant at the base of the stem, leaving about an inch (2.5 cm) of stem attached. This stem is edible and can be cooked along with the artichoke.
3. Artichokes are one of the oldest cultivated vegetables, with evidence of their consumption dating back to ancient Egypt and Greece.
4. Did you know that the majority of artichokes consumed in the United States are grown in California? In fact, Castroville, California, is known as the “Artichoke Capital of the World”.
5. Artichokes are considered a natural diuretic, meaning they can help increase urine production and eliminate excess fluids from the body. They can also aid in digestion and liver function.
Introduction to Globe Artichokes
Artichokes, known for their unique flavor and versatile use in various dishes, have been highly regarded as a culinary delicacy. The most commonly cultivated variety is the globe artichoke, which belongs to the thistle family. Originally from the Mediterranean and Central Asia, this perennial plant has spread to different regions, including Australia. Aside from its culinary significance, the artichoke plant also possesses ornamental value, adding height and elegance to any garden.
- Artichokes are revered for their unique flavor and versatility in cooking.
- The globe artichoke, a member of the thistle family, is the most commonly cultivated variety.
- The artichoke plant originated from the Mediterranean and Central Asia and has spread to regions like Australia.
- Artichoke plants offer not only culinary benefits but also add ornamental value to gardens.
Growing and Harvesting Artichokes
Artichokes can be grown as perennials in warmer regions or as annuals in cooler climates. They are remarkably adaptable and can thrive in most parts of Australia, although they do not do well in high humidity. These plants are highly drought-tolerant, making them a favorable choice for arid regions. When properly nurtured, artichokes can grow quickly and become highly productive.
The ideal time to harvest artichokes is when the flower buds are fully formed and about the size of a golf ball. It’s crucial to pick them before they start to open and flower. To harvest artichokes, it is best to use sharp secateurs to remove the buds, ensuring to leave a few centimeters of stem attached. By doing so, you allow side shoots to develop and produce smaller buds for a second harvest. The lower stalk can be left behind for this purpose.
- Artichokes can be grown both as perennials and annuals.
- They are adaptable to various climates, except high humidity.
- Highly drought-tolerant and suitable for arid regions.
- Harvest when the flower buds are fully formed and about the size of a golf ball.
- Pick before they start to open and flower.
- Use sharp secateurs to remove buds, leaving a few centimeters of stem attached.
- Side shoots develop from the remaining stem, producing smaller buds for a second harvest.
Edible Parts of the Globe Artichoke
The globe artichoke is a plant that offers several delicious parts for consumption. The main part that is eaten is the bud, which is anatomically a bud or head. The bud is covered by a layer of bracts, which protect the petals. Underneath the bracts, we find the prized fleshy artichoke heart, which is considered the best part of the bud. Above the heart, there is the fibrous “choke,” which can be consumed when the buds are still young but becomes tough and inedible as they mature. Lastly, the stem of the artichoke is also edible and offers a pleasant crunch.
To summarize:
- The bud is the primary edible part, resembling a head.
- The bud is covered by bracts, which protect the petals.
- The sought-after portion is the fleshy artichoke heart.
- The fibrous “choke” above the heart is best eaten when the buds are young.
- The stem of the artichoke can also be enjoyed, providing a satisfying crunch.
Harvesting and Preparing Artichokes
Harvesting artichokes can seem daunting to beginners, but by following a few simple steps, it becomes a straightforward process. Here’s how:
- Gather the mature buds.
- Cut the artichoke in half lengthwise.
- Remove the upper bracts just above the choke and discard the top part.
- Peel off the tough outer bracts.
- Trim the bases and stem.
- Use a small knife to carefully cut out the choke.
- Immediately dip the remaining heart and stem in acidulated water to prevent discoloration.
Remember, practice makes perfect!
Cooking and Serving Artichokes
Once the artichokes are prepared, they can be cooked and served in various ways according to personal preference. One popular method is to boil or steam the prepared buds until they are tender. If desired, garlic cloves and herbs can be added for extra flavor. The artichokes can then be served hot or warm, alongside melted butter, a tangy vinaigrette, or a rich hollandaise sauce. The combinations are endless, allowing for creative culinary exploration.
Preserving and Using Artichoke Hearts
Preserving artichoke hearts is an excellent way to enjoy the flavors of this delectable vegetable long after the harvest season has passed. Cooked, cooled, and chopped artichoke hearts can be preserved in oil with Mediterranean herbs for up to six months. This method adds depth and aromatic notes to the hearts, making them a perfect addition to pizzas, antipasti platters, or other preserved delights. They can be stored in a cool, dark place, allowing for easy access and the opportunity to impress friends with your culinary skills.
In conclusion, harvesting, preparing, and consuming artichokes may seem like a challenging endeavor for beginners, but with the proper guidance and a little practice, it becomes an enjoyable and rewarding experience. Not only can growing artichokes add an attractive element to your garden, but it also provides an opportunity to develop essential skills in preparing this delicious vegetable. Whether served on its own or as part of a larger dish, artichokes are sure to tantalize the taste buds and leave a lasting impression. So go ahead, dive into the world of artichokes and savor the unique flavors they have to offer.
- Preserving artichoke hearts in oil with Mediterranean herbs
- Storing them in a cool, dark place
- Enjoying them on pizzas, antipasti platters, or other preserved delights
Frequently Asked Questions
How long do artichokes last after harvesting?
Artichokes can be stored for approximately 1 to 2 weeks after harvesting if properly refrigerated at a temperature of 32 degrees Fahrenheit. It is crucial to cut the artichokes from their stems about 1 to 1-1/2 inches below the bud base and store them as soon as possible to maintain their freshness. However, it is important to note that over-mature artichokes will not have a long shelf life and will become loose, fibrous, and inedible. Therefore, it is best to use the artichokes as soon as possible or refrigerate them promptly to enjoy their optimal taste and texture.
How many artichokes grow on one plant?
When it comes to artichoke plants, the number of artichokes that grow on one plant can vary. However, on average, you can expect a yield of 6-9 or even more artichokes per plant. The Green Globe variety is particularly productive, with the potential to produce up to 30 buds per season. An essential factor that influences the harvest is the quality of the soil, as better soil conditions often lead to a more abundant crop.
Can you eat artichoke after it flowers?
Once the artichoke has gone through the flowering process and the petals have opened, it is no longer suitable for consumption. The heart of the artichoke, which is the most prized and delicious part, becomes inedible and transforms into a hairy mass. Therefore, it is best to harvest and consume artichokes before they reach this stage to ensure a delightful culinary experience.
What is the best time of year to harvest artichokes?
The best time of year to harvest artichokes typically varies depending on the specific variety and local climate. Generally, artichokes are ready for harvest in late spring or early summer when the primary bud reaches its maximum size and tightness. It is crucial to harvest them before the primary bud starts to open and the scales loosen or separate. The weather conditions and cultural practices in the specific region can influence the exact timing of the harvest. Therefore, it is advisable to consult with local horticultural experts or experienced growers to determine the optimal time for artichoke harvest in a particular area.